Soup
October 6, 2014
30 mins
8 hrs
8 hrs 30 mins
1.5 cups carrots, chopped
2 ribs celery, chopped
1 medium onion, peeled and sliced
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (i used 2 large breasts)
1 box low sodium soup broth (900mL)
1 cup white wine
coarse salt and pepper to taste
2 cups egg noodles
11. spray crockpot with non stick spray
2
32. add carrots, celery, onion, ginger and rosemary
4
53. place chicken on top of veggies
6
74. add broth, salt and pepper
8
95. cook on low for 8 hours
10
116. remove chicken and shred with 2 forks, return to crockpot
12
137. cook noodles as per packet
14
158. add cooked (and drained!) noodles to crockpot, let sit for 10 minutes
16
179. serve with crusty bread!
Submitted by Melissa Hansen
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